Hasselback aubergines filled with a sweet and spicy peanut and sesame paste then roasted on top of a coconutty chickpea curry. You’re going to love them.
Serves
4
Peanuts
Sesame Seeds
Garam Masala
Green Chilli
Fresh Ginger
Tomato Purée
Desiccated Coconuts
Aubergines
Garlic Cloves
Fresh Coriander
Curry Leaves
Tinned Chopped Tomatoes
Coconut Milk
Cooked Chickpeas
Olive Oil
TO SERVE (OPTIONAL):
Fresh Coriander
Roti
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Notes (8)
L
Lou C.
8 days ago
This dish has wow factor. Looks impressive so would work for a dinner party, and much of the the preparation can be done ahead. For those of us who aren’t even vegetarian it’s definitely one to remember for our vegan friends.
Sure I tinkered with the recipe taking note of the comments, and added an onion to the chickpeas, and some cumin seeds, and drizzled oil over the aubergines and liberal sprinklings of salt.
V
Varada S.
15 days ago
(edited)
Like a lot of people have said, really lovely concept but requires a lot more flavour! I added a chopped onion & 1tsp ground cumin, 1tsp coriander powder and/or 1 heaped tsp curry powder to the chickpea curry. Also was very thorough in seasoning both the stuffing and the curry. Made a huuuuge difference!! I drizzled olive oil on the aubergine before they went in the oven to make sure they’re fully cooked (not spongey). Served it with chopped coriander, red onion & parathas. Delicious.
T
Triin F.
19 days ago
The idea of the dish is brilliant, but as others have said, lacking in flavour.
I was hesitant to cook aubergine that way, as it normally would need to be heavily oiled for it to have nice texture and flavour, also quite a lot of salt is required. The aubergine was spongy and quite bland.
I will add more spices to chickpeas next time, and oil and pre-roast the aubergine.
Loved the look of the dish and the texture of the peanut filling. Made a coconut chutney, coriander/mint raita and Roti breads to go with it.
R
Rebecca B.
23 days ago
Took longer to cook than an hour - an hour in the oven alone not including prep. Also agree it lacked flavour a little so would add more chilli, spices, salt and perhaps lime juice to the curry itself
A
Alice H.
23 days ago
Takes much longer to cook than it says up top! 1 hour 15 minimum cooking time, plus time to blend the paste and stuff it into 4 hassleback aubergines!!
D
Daniel H.
a month ago
I thought it was delicious 🤤
G
Gwen P.
a month ago
My husband and I really enjoyed making this on an evening in! Fairly simple but looks so pretty and enjoyed the different flavours and textures of the different elements. I added much more garlic. I also used less chickpeas. Pic is uncooked.
R
Rachel Y.
a month ago
Badly lacking in real flavour for the chickpeas and needs salt throughout. Would not make again.
D
Daniel H.
a month ago
Damn Rachel
R
Rebecca B.
23 days ago
I actually agree here! Wish I’d thought to add salt earlier on but didn’t because the recipe didn’t mention it - had to add a lot of salt post cooking which isn’t really the same flavour wise (not integrated)…also think I’d add a few more spices and perhaps some extra chilli and some lime juice to the curry element to make it kick a little more?
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.